The Ultimate Mother’s Day Brunch

We’ve been looking for more ways to collaborate with other creative food bloggers, musicians, food photographers, and the like here at The Vinyl Dish. When we came across Tammy Pappas, we just knew that she would be a great fit as our first guest blogger. Since Mother’s Day is one week away, we figured, what would be better than to feature a food blogger and recipe developer that works closely with her own mother, Catherine Pappas on their blog, Living The Gourmet.

Tammy has been so kind as to share her recipe for Lemon Poppy Seed Scones, but we figured adding Guac and Egg Flatbread Pizza and a sparking wine recipe would basically make this the ultimate Mother’s Day Brunch post. Meaning, you won’t need to look anywhere else for your Mother’s Day plans, we’ve got you covered.


Lemon Poppy Seed Scones

 – Tammy Pappas 

As I sat preparing this post, I tried to think back to the first time I had ever guest posted, and I ended up staring at a blank page for what must have been a solid minute before realizing this is either the very first, or one of the first, guest posts I have ever written. Cue a smothering sense of what I’ll dub ‘Blog Fright.’

 Yet, as the saying goes “Stage fright is respect for the audience,” and The Vinyl Dish is a site I’ve loved for a while now after discovering it on Instagram – but since you’re already here reading this, I don’t need to elaborate on how talented Sanah is.

That said, one of the reasons I relate so well to The Vinyl Dish is the a subject I’ve covered a few times on Living the Gourmet, and that’s the idea of food being a feast for all of the senses, and pairing music or even atmospheric ambiance is the chief way in which we engage our sense of hearing with our meals. My mother, for example, has told me stories about her own childhood, and how some of her fondest memories involved cooking with my grandmother, and how music was always in the background, whether it was Sinatra, Perry Como, or Dino, who’d play medleys of popular Italian music – and those childhood experiences would go on to shape her view of food and cooking in general.

 I suppose I’m thinking about that since Mother’s Day is right around the corner, and since, like mother like daughter, my mother and I have made most of those same memories together – albeit the musical selection would be just a tad bit different, swapping in a variety of jazz and blues favorites such as the tracks below.  This mutual love for food, paired with our close relationship, is what we try to convey on our site Living the Gourmet, and is what we use as our guiding culinary philosophy.

That said, like any polite guest, I’ve brought a treat to the party – Lemon Poppy Seed Scones.  One of my Mother’s Day traditions is setting the table the night before and planning out the breakfast menu, where today’s recipe comes in.  These Lemon Poppy Seed Scones are soft and flaky, almost biscuit-like, with the added benefit of being super-simple to prepare.

Serve with your favorite jam, a pat of butter or plain! Either way, mom will be so pleased and they will certainly brighten up your Mother’s Day tablescape.

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  • 2 cups AP flour
  • 4 teaspoons baking powder
  • Pinch of salt
  • 1/3 cup sugar
  • ½ cup unsalted butter, chilled
  • 2/3 cups whole milk
  • 1 large egg
  • Zest of 1 small lemon
  • ¼ teaspoon pure lemon extract
  • 1 tablespoon poppy seeds

Lemon Icing

  • ½ cup confectioner’s sugar
  • 2-3 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In a food processor, pulse flour, baking powder, salt, sugar, butter, lemon zest, lemon extract and poppy seeds together until a crumbly mixture forms.
  3. In a small bowl whisk together the egg and milk.  Reserve 1 tablespoon of this to brush the scones with later.
  4. Add the egg and milk mixture to the dough and pulse until a soft, sticky dough comes together.  Turn out onto a well-floured surface and gently knead the dough until it is soft and smooth.
  5. Roll out into a disk about ½ – inch thick.  Using a round cookie cutter, cut out the scones.  You should get about 1 dozen.
  6. Place the scones on the prepared baking sheet and brush the tops of each with the reserved milk and egg wash.  Bake for about 12-15 minutes or until golden around the edges.
  7. Transfer to a cooling rack while you prepare the icing.  For the icing, simple whisk together the confectioner’s sugar, lemon juice and vanilla extract.  Drizzle over the cooled scones.  Serve and enjoy!

Suggested Tracks:

  • Young At Heart – Perry Como
  • And I Love You So – Perry Como
  • Lady Day – Frank Sinatra (one of my mother’s favorite songs from Sinatra)
  • Fly Me To The Moon – Frank Sinatra
  • On An Evening In Roma – Dean Martin
  • Ain’t That A Kick In The Head – Dean Martin


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Guacamole and Egg Flatbread Pizza

– Sanah Ahsan

It’s such a pleasure to have Tammy Pappas share her delightful Lemon Poppy Seed Scones recipe with us on the blog today!

Scones are definitely the most perfect treat for Mother’s Day, offering a welcoming and familiar scent, while adding a sense of elegance to the brunch table. But of course, although I myself could practically eat scones any day of the week, pretty much at every meal, it’s probably best to give mom some other options at the table on this significant holiday and what’s better than pizza?

Guacamole and Egg Flatbread Pizza is sure to be hit, with fresh, bright guacamole on top of individual flatbreads, topped with peppery arugula and of course a perfectly fried egg. It’s definitely something special and is incredibly simple to make, so you won’t need to spend too much time in the kitchen, especially if you’re not one to cook often. It also pairs perfectly with my Orange-Guava Sparkling Wine (recipe to follow) because really, what’s a Mother’s Day brunch without wine?

Finish this meal off with Tammy’s Lemon Poppy Seed Scones and a nice cup of tea and you’re sure to be your mom’s favourite kid! 😉






  • 2 cups frozen avocado (or 2 fresh, ripe avocados)
  • 1 plum tomato, diced
  • 1/2 cup of red onion, diced
  • 5 cloves of garlic, minced (or less, depending on your preference)
  • 1/4 cup of chopped cilantro
  • Juice of 1 lime
  • 1 tsp. salt (or to taste)
  • 1 tsp. crushed chilli flakes

Individual Flatbread Pizza

  • 1 flatbread or naan
  • 1 tbsp. olive oil
  • 1/4 – 1/2 cup prepared guacamole
  • 1/4 cup of fresh arugula (optional)
  • 1 egg, fried


  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with flatbreads, drizzle with olive oil. Place in oven and toast for 5-10 minutes, or until golden brown.
  3. Prepare guacamole while your flatbreads are toasting by adding avocado in a large bowl and mashing with a fork, ensuring to leave it a little chunky.
  4. Add the rest of guacamole ingredients into the bowl and mix together. The lime juice will add bright, acidic flavour but also prevent the avocado from browning too quickly.
  5. Once your guacamole is prepared, fry your eggs. To achieve a perfect sunny-side egg, heat your pan over medium to low heat. Add olive oil or butter to lightly coat the pan. Crack the eggs into the pan, if the oil or butter starts to spit when you add you eggs, it is too hot and you will need to turn down the heat. Cook the eggs until the whites are set, but the yolks are still runny.
  6. Top your toasted flatbread with freshly prepared guacamole and arugula. Top with your fried egg and a bit of black pepper or chilli flakes.
  7. At this point, you can either slice your flatbread like a pizza, or serve the flatbread whole to your mom and guests (they might enjoy slicing into their egg yolk, because #yolkporn, of course!)




Orange-Guava Sparkling Wine

Per 8 oz. glass

  • 1/3 cup orange juice, freshly squeezed (or from concentrate if you’re in a time crunch)
  • 1/4 cup guava nectar
  • 1/3 cup of sparkling white wine (or more, we don’t judge!)
  • Garnish options: orange slices, berries, mint, etc.



Pour orange juice into a 8 oz. glasses, add guava nectar and top with sparkling white wine. Garnish your drink with orange slices, fresh berries or mint. Serve and enjoy!

*Note: If you’re using a champagne flute, they typically hold around 4-6 oz., so you may need to adjust the recipe by about half.




Suggested Tracks:

  • Every Woman In The World – Air Supply (oh, does my mom ever love Air Supply)
  • You Are The Sunshine of My Life – Stevie Wonder
  • A Song For Mama – Boys II Men
  • The Best Day – Taylor Swift
  • I’ll Be There – The Jackson 5

Happy Mother’s Day to our beautiful, strong and nurturing mothers!



Posted by

Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

2 thoughts on “The Ultimate Mother’s Day Brunch

  1. Thank you so much for inviting me to be a part of this fabulous round up! It was so much fun and such an honor 🙂 The round up is beautiful! I can’t wait to try the flatbread pizza too 😀


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